16
POTATO CHIPS
6 peeled Idaho potatoes
7 cups peanut or corn oil
1. Pour 7 cups of oil into deep fryer.
2. Preheat the deep fryer to 380°F.
3. Using a vegetable slicer, slice the potatoes as thin as possible.
4. Soak the slices in cold water, changing the water twice.
5. Drain and dry well.
6. Divide potato slices into 3 separate portions.
7. Drop the separated slices into the hot oil in a frying basket.
8. With the lid closed, gently shake the basket several times to
prevent the chips from sticking together.
9. Cook for 19 – 20 minutes or until they are golden brown.
10. Drain and place on absorbent paper to get rid of any excess oil.
YIELD: 6 SERVINGS
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